Wild Boar Lardo (cured, matured, pressed, wild boar back fat)

Cured, herb infused British wild boar back fat

The most famous lardo is from the Tuscan town of Colonnata and has been made since Roman times. A similar product can be found in Russian and Ukrainian cuisine where it is often flavoured with paprika, some is smoked whilst ours is made in the Italian tradition with rosemary. All whole-piece weights are approximate.

Pack Sizes:

250g: wholesale sliced pack, 500g: non-wholesale piece, 500g: wholesale piece, 80g: non-wholesale retail sliced pack, 80g: wholesale retail sliced pack

Meat:

British Wild Boar

Cut:

Back

Similar to:

Salo (Ukrainian and Russian) Oskar Bacon (Austrian)

Drinks Pairing:

Full-Bodied Reds, Aperitifs

Shelf Life:

Sliced Packs: Best Before 30 Days, Whole Pieces: Best Before 6 Weeks

Product Codes: TREWLA Tags: , , , , ,

Wild Boar back fat, Salt, Dextrose, Antioxidant: sodium ascorbate, Rosemary (0.09%), Preservative: sodium nitrite.

  • Preparation Info: Ready to Eat
  • Cooking: Can dice or slice and fry until crisp
  • Can Be Served Hot (ideally served at room temperature)
  • Can Be Served Cold

Serving Suggestions

Lardo is particularly delcious when diced and fried, and added to soups, stews or pasta sauces, also good to ‘wrap’ around meat or fish whilst cooking to retain moisture and add flavour. Crisps well, yelding delicious flavoursome fat perfect for frying.

Calories 667 (2748)
Fat 71
Saturated Fat 23.4
Carbohydrate (of which sugars) 2.3
Protein 4.9
Salt 3.8
Allergens None